Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Roast the poblano peppers over an open flame or in a broiler until charred. Place them in a bag to steam, then peel and chop.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add garlic and sauté for another minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Add the chopped poblano peppers and shredded chicken to the pot.
Stir in the heavy cream and lime juice, then season with salt and pepper to taste.
Simmer for an additional 10 minutes, allowing flavors to meld.
Serve hot, garnished with fresh cilantro.

For a lighter version, use half and half or plain yogurt stirred in off heat. This soup can also be frozen without the cream.